Roast

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.

Your roasted broccoli recipe could use an upgrade.

Marinating in spiced yogurt gets you a juicy and super-tender chicken every time.

The quickest, most fuss-free and delicious meatball recipe that ever was or will be.

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

The classic we all know and love—but better.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

That three-ingredient sauce can go on anything. Double batch = necessary.